Midlands Mild 
Partial Mash Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.25 gal | Style: Mild (11A) |
| Boil Size: 4.05 gal | Style Guide: BJCP 2008 |
| Color: 21.8 SRM | Equipment: 5 Gal Partial Mash (8g kettle) |
| Bitterness: 19.7 IBUs | Boil Time: 60 min |
| Est OG: 1.038 (9.4° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 3.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.33 gal |
Salem/Beverly MA |
Water |
1 |
| 0.66 gal |
Distilled Water |
Water |
2 |
| 7.00 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 1.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 3 lbs 12.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
| 1 lbs |
Dark Crystal (75.0 SRM) |
Grain |
6 |
| 10.00 oz |
Brown Malt (65.0 SRM) |
Grain |
7 |
| 10.00 oz |
Pale Chocolate (215.0 SRM) |
Grain |
8 |
| 1.00 oz |
Fuggles [5.1%] - Boil 60 min |
Hops |
9 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
Burton Ale (White Labs #WLP023) |
Yeast |
11 |
| 1 lbs |
Light Dry Extract (8.0 SRM) |
Dry Extract |
12 |
Notes
Mash and mash out went smoothly. Only had a very soft boil. Did not have my brewing water pre-treated with a campden tablet. I boiled my mash water to boil off the chlorine and let it cool to the strike temperature for the grain. I used approx 2/3 gallon of distilled water, and tap water ran thru a water filter to top off.
Initial SG measured at only 1.032. The sample tasted very light. The top off water likely had not fully mixed with the wort.
Pitched approx 100b cells of yeast leftover from a previous starter. Did not make a new starter because of low gravity ad laziness.This Recipe Has Not Been Rated
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